Cappuccino Cheesecake

My earliest memory of cheesecake has scarred me forever.  When I was probably around 13 years old, I was at my friend’s house and we decided to bake something.  For some reason that I can no longer remember, we decided on a cheesecake – just a regular old-fashioned cheesecake with a graham cracker crust.  This was the most beautiful cheesecake I have ever seen in my life – we did an outstanding job – especially given that neither of us had ever done that before.  I am not even sure I had ever had a piece of cheesecake, but at that point in my life – since there were no sweets in my house – I was into pretty much anything that wasn’t chocolate.

We were so proud of this cheesecake – that yes, we took a picture!  Little did I know that someday this would be something I do constantly…  We found her mom’s camera, and took a picture of this beauty.  Mind you – we have still not had a piece at this point.  My friend was putting it into the refrigerator to chill – when she stumbled just a little, and there went the cheesecake onto the floor.  We just couldn’t believe it.  We were so upset.  We salvaged what we could – but thank goodness for the pictures.  We never forgot that day – in fact, even though we grew apart later on in high school – whenever we saw each other, we would talk about our stunning cheesecake that ended up on the floor.

To this day, whenever I think of cheesecake, I think about that day.  When I carried this cake outside to photograph it, I thought how classic it would be if it ended up on the floor. 

This recipe is one of my favorites from Bon Appetit – I have adapted it slightly below by changing the crust.  I love the chocolate wafer cookies and think they make an excellent crust.  This was the first time I made the chocolate curls on top – the cheesecake had such a big crack in it, that I had to cover it up – especially because this was for a school auction.  The curls were SO EASY to make, I will definitely do it again.  This is a great method – I highly recommend it – even if your cheesecake doesn’t crack!



  • 20 chocolate wafer cookies, crushed
  • 5 tablespoons melted unsalted butter
  • 1/4 cup sugar


  • 1/2 cup whipping cream
  • 4 teaspoons instant espresso powder or coffee powder
  • 1 1/2 teaspoons vanilla extract
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/4 cups sugar
  • 4 large eggs
  • 2 tablespoons all-purpose flour
  • 1 cup (6 ounces) semisweet chocolate chips



Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.

Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.

Cut around cake to loosen. Release pan sides. Top with chocolate curls, if desired.

For a printer-friendly version of this recipe, please click here:  Cappuccino Cheesecake

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10 thoughts on “Cappuccino Cheesecake

  1. In the seventies the tired old no bake cheesecake was trotted out as the in thing in cheesecake recipes.

  2. This recipe is simply amazing! I tried making this during our recent get together party and it was definitely a hit among my friends. The measurements of the ingredients are so precise and perfect.

  3. You have no idea how many people Ive known who have dropped their cheesecakes on the floor. I don’t know what it is about cheesecake that makes people such butterfingers. Perhaps it’s the excitement of getting to unmold/eat it that makes people so jittery.

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